HI, IT’S CARLA. As the founder of jovial foods, I’ve always wanted to create a space where einkorn bakers could compare notes. I also love to hear and learn from your feedback. And, if you have questions or want to show the community what you’re baking, please register and create a post. I’ll do my best to answer all questions about the cookbook, with help from the jovial staff. Welcome to the einkorn cookbook community!

bake sales.

  I would like to know if there are any doughs that would make a tasty Naan bread. There is one recipe online but it uses 7 + cups of flour. I wanted to sell it at my churches bake sale. Another question I have is can you make a starter with yogurt?

Levain after 24 hrs !

Help, got busy. Levain still smells fresh – going on 48+ hours in fridge. Can I still bake with it or must I throw it out ?

Bread not sour!

Hi! For the past couple weeks I’ve been following this recipe and for whatever reason I just can’t get my bread to offer up any sour or tang taste. I’ve been refreshing my starter every day for a few weeks now. It tastes pretty sour and has a good rise every day. The bread tastes … Continued

changing to whole wheat flour

In the video you made of the sourdough sandwich loaf the recipe calls for 330g of all purpose flour, what quantity should I use of whole wheat flour?

sourdough bread

I finally baked my bread. It didn’t come out as I wanted, but I will keep on trying. One thing that really concerned me was the sourness. It was too sour. What can I do to control that? Does whole wheat make my bread more sour? I made the whole wheat loaf recipe.

sourdough starter

Is it normal to see my starter getting smaller in the refrigerator and with less bubbles in the bottom? I place it in the back of the refrigerator where it is colder.

sourdough bread

I have built my starter, It seems to be strong. I am getting ready to bake. One I take the grams to make the levain, Do I need to refresh the rest of my starter before putting it in the refrigerator? I am afraid I won’t have enough left to refresh because I see it … Continued

Experimenting with einkorn

I love the delicate nutty taste of einkorn. As I expand my sourdough artisan bread baking to include einkorn grain, my friends (tasters) are also learning about this amazing grain.

Gluten free Sourdough sandwich loaf

If you don’t want to wait a whole week to try this recipe, can you use a yeast levain or really mix things up and use some of my regular sourdough starter with the einkorn?